All dishes:

Poultry

Roast pigeon with duck foie gras

Poultry

Salmi of squab

Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.

Sea fish

Darne of salmon with sorrel sauce

Darne : cross-section of one inch in thickness, including the backbone.
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.

Sauces

Lobster butter

Lobster meat with butter.

Desserts

Damson crumble

Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.

Main meals

Bearn piperade

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with Bayonne ham.

Mushrooms, Vegetables, Pasta and Rice

Spring vegetables in aspic

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
Spring vegetables : vegetables harvested before reaching full maturity.

Cheeses

Torta del Casar

Spain. Extremadura.
Raw sheep's milk cheese curdled with wild thistle with a medium to very creamy texture and a semi-hard rind between yellow and ocher in color.

Appetizers

Parma ham bruschetta

Sheep and Goats

Milk fed lamb with herbs de Provence

Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.

Cold starters

Goose liver mousse

Sea fish

Stuffed salmon with vegetables

Stuffing with vegetables and shellfish.
Served cold.

Appetizers

Fish croquettes

Offal and tripe

Pieds paquets

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.
Dish made of feet and paunch sheep stuffed with belly or salt pork simmered in a white wine sauce and tomato.

Consommé and Soup

Vichyssoise

Soup made of puréed potato, leeks, onions, cream, and chicken stock.
Served hot or cold.

Poultry

Orange glazed duck

Glazed : spreading honey on the skin of an animal before cooking to obtain a crunchy and sweet texture with a shiny appearance.
Canard laqué avec une sauce à l’orange.

Sea fish

John Dory and turbot with beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Desserts

Strawberry tart with raspberry cream

Desserts

Walnut dessert

Desserts

Chocolate and morello cherry tart

Game birds

Roast wood pigeon

Poultry

Guinea fowl with chestnut

Shellfish and Seafood

Scallop ceviche

Pork

Diots with cabbage

Diot : minced pork sausage flavored with nutmeg cooked in wine (white or red) with onions.